Blanc-Mange Made with Sea Moss Farina.
One quart of milk, one level table-spoonful of sea moss farina, half a
teaspoonful of salt, three table-spoonfuls of sugar, one teaspoonful
of flavor. Put the milk in the double boiler and sprinkle the farina
into it, stirring all the while. Let this heat slowly. Stir often.
When it boils up, and looks white, add the sugar, salt and flavor.
Strain, and turn into a mould that has been dipped in cold water. Set
away to harden. It will take about three hours for this. The blanc-
mange is ready to use as soon as cold.
Blanc-Mange Made with Gelatine.
One package of gelatine, three pints of milk, four table-spoonfuls of
sugar, half a teaspoonful of salt, one teaspoonful of extract of
vanilla or of lemon. Put the gelatine with the milk and let it stand
in a cold place for two hours; then put it in the double boiler, and
heat quickly. Do not let it boil. Stir often; and as soon as the
gelatine is melted, take off, and add the sugar, salt and flavor.
Strain, and partially cool, before putting into the moulds. It should
stand six hours before serving, and it is even better, especially in
summer, to make it the day before using.
Blanc-Mange Made with Isinglass.
One quart of milk, three and a half sheets of Cooper's isinglass, half
a teaspoonful of salt, three table-spoonfuls of sugar and a four-inch
piece of stick cinnamon. Break up the isinglass, put it and the
cinnamon with the milk, and let stand in a cold place two hours; then
put it in the double boiler and let it come, gradually, to the boiling
point. It must not boil. Stir often while heating. As soon as the
isinglass is dissolved, take from the fire, and add the salt and
sugar. Strain into a tin basin, which place in a pan of cold water.
Stir occasionally while cooling. When nearly cold, turn into a mould
and place in the ice chest. It can be poured into the mould as soon as
strained, but the cream will rise to the top in that case, unless the
mixture is stirred carefully in the centre of the mould. The sheets of
isinglass vary in thickness, so that it is best to take part of die
thick sheets and part of the thin.
Chocolate "Blanc"-Mange.
One package of gelatine, four table-spoonfuls of sugar, one (ounce)
square of Baker's chocolate, three pints of milk. Soak the gelatine
two hours in the milk, and then put it in the double boiler. Scrape
the chocolate fine and put it in a small frying-pan with two spoonfuls
of the sugar and two of boiling water. Stir this over a _hot_
fire until smooth and glossy (it will take about a minute), and stir
into the milk. Add the remainder of the sugar, and strain. Turn into
moulds, and set away to harden. This dish should be made at least
eight hours before being used. If you please, you can add a
teaspoonful of vanilla extract. By adding the chocolate to any of the
preparations for blanc-mange while they are hot, you have a chocolate
"blanc"-mange.
Cream à la Versailles.
One quart of milk, half a cupful of sugar, half a teaspoonful of
vanilla extract, half a teaspoonful of salt, seven eggs, two table-
spoonfuls of water. Put the sugar in a small frying-pan and stir until
a very light brown. Add the water, stir a moment longer, and mix with
the milk. Beat the eggs and salt with a spoon. Add this mixture and
the vanilla to the milk. Butter a two-quart charlotte russe mould
lightly, and put the custard in it Put the mould in a basin of warm
(not hot) water and bake slowly until the custard is firm in the
centre. It should take forty minutes; but if the oven is quite hot, it
will be done in thirty minutes. Test by putting a knife down into the
centre, for if the custard is not milky, it is done. Set away in a
cold place until serving time. It must be ice cold when eaten. Turn
out on a flat dish, and pour caramel sauce over it.
Royal Cream.
One quart of milk, one-third of a box of gelatine, four table-
spoonfuls of sugar, three eggs, vanilla flavor. Put the gelatine in
the milk, and let it stand for half an hour. Beat the yolks well with
sugar, and stir into the milk. Set the kettle in a pan of hot water
and stir until the mixture begins to thicken like soft custard. Have
ready the whites of the eggs, beaten to a stiff froth; and the moment
the kettle is taken from the fire, stir them in, quickly, and turn
into the moulds. Set away in a cold place to harden.
When you cannot get cream, to make charlotte russe, this is a good
filling, if you omit the whites of eggs, and fill the moulds when the
cream is perfectly cold, but not hardened.
Lemon Sponge.
The juice of four lemons, four eggs, one cupful of sugar, half a
package of gelatine, one generous pint of cold water. Soak the
gelatine two hours in half a cupful of the water. Squeeze the lemons,
and strain the juice on the sugar. Beat the yolks of the eggs and mix
them with the remainder of the water. Add the sugar and lemon to this,
and cook in the double boiler until it begins to thicken; then add the
gelatine. Strain this mixture into a tin basin, which place in a pan
of ice water. Beat with the whisk occasionally, until it has cooled,
but not hardened. Now add the unbeaten whites of the eggs, and beat
all the time until the mixture begins to thicken. Let it thicken
almost to the point where it cannot be poured, and then turn into a
mould and set away to harden. Remember that the whites of the eggs
must be added as soon as the mixture cools, which should be in about
six or eight minutes, and that the mixture must be beaten until it
begins to harden. The hardening is rapid after it once begins, so that
it will be necessary to have the moulds all ready. The sponge will not
be smooth and delicate if not poured into the moulds. If for any
reason you should get the mixture too hard before pouring, place the
basin in another of hot water, and let the sponge melt a little; then
beat it up again. Serve with powdered sugar and cream.
Orange Sponge.
Make orange sponge the same as lemon, using a small pint of water and
the juice of six large oranges.
Peach Sponge.
One pint of canned peaches, half a package of gelatine, the whites of
five eggs, one scant cupful of sugar, one and a half cupfuls of water.
Soak the gelatine for two hours in half a cupful of the water. Boil
the cupful of water, and the sugar fifteen minutes. Hash the peaches
fine, rub through a sieve, and put in the syrup. Cook five minutes,
stirring all the time. Place the sauce-pan in another of boiling water
and add the gelatine. Stir for five or eight minutes, to dissolve the
gelatine; then place the sauce-pan in a dish of ice water and beat the
syrup until it begins to cool. Add the whites of the eggs, and beat
until the mixture begins to harden. When it will just pour, turn it
into the mould, and set away to harden. Serve with sugar and cream.
Apricot and pear sponges can be made in the same manner.
Strawberry Sponge.
One quart of strawberries, half a package of gelatine, one cupful and
a half of water, one cupful of sugar, the juice of a lemon, the whites
of four eggs. Soak the gelatine two hours in half a cupful of the
water. Mash the strawberries, and add half the sugar to them. Boil the
remainder of the sugar and the cupful of water gently twenty minutes.
Rub the strawberries through a sieve. Add the gelatine to the boiling
syrup and take from the fire immediately; then add the strawberries.
Place in a pan of ice water and beat five minutes. Add the whites of
eggs and beat until the mixture begins to thicken. Pour into the
moulds and set away to harden. Serve with sugar and cream. Raspberry
and blackberry sponges are made in the same way.
Pineapple Sponge.
One small fresh pineapple, or a pint-and-a-half can of the fruit; one
small cupful of sugar, half a package of gelatine, one cupful and a
half of water, the whites of four eggs. Soak the gelatine two hours in
half a cupful of the water. Chop the pineapple, and put it and the
juice in a sauce-pan with the sugar and the remainder of the water.
Simmer ten minutes. Add the gelatine, take from the fire immediately,
and strain into a tin basin. When partially cooled, add the whites of
the eggs, and beat until the mixture begins to thicken. Pour into a
mould and set away to harden. Serve with soft custard flavored with
wine.
Strawberry Bavarian Cream.
One quart of strawberries, one pint of cream, one large cupful of
sugar, half a cupful of boiling water, half a cupful of cold water.
Soak the gelatine two hours in the cold water. Mash the berries and
sugar together, and let them stand one hour. Whip the cream to a
froth. Strain the juice from the berries, pressing through as much as
possible without the seeds. Pour the hot water on the gelatine, and
when dissolved, strain it into the strawberry juice. Place the basin
(which should be tin) in a pan of ice water and beat until the cream
begins to thicken. When as thick as soft custard, stir in the whipped
cream; and when this is well mixed, turn into the mould (it will make
nearly two quarts), and set away to harden. Serve with whipped cream
heaped around it, or, if the border mould is used, have the cream in
the centre.
Raspberry and blackberry Bavarian creams are made the same as the
strawberry.
Orange Bavarian Cream.
A pint and a half of cream, the juice of five oranges and grated rind
of two, one large cupful of sugar, the yolks of six eggs, half a
package of gelatine, half a cupful of cold water. Soak the gelatine
two hours in the cold water. Whip the cream, and skim off until there
is less than half a pint unwhipped. Grate the rind of the oranges on
the gelatine, Squeeze and strain the orange juice, and add the sugar
to it. Put the unwhipped cream in the double boiler. Beat the yolks of
the eggs and add to the milk. Stir this mixture until it begins to
thicken, and add the gelatine. As soon as the gelatine is dissolved,
take off, and place in a pan of ice water. Stir until it begins to
cool (about two minutes), and add the orange juice and sugar. Beat
about as thick as soft custard, and add the whipped cream. Stir until
well mixed, and pour into the moulds. Set away to harden. There will
be about two quarts. Serve with whipped cream heaped around the orange
cream.
Peach Bavarian Cream.
One quart of canned peaches, one large cupful of sugar, one pint of
cream, half a box of gelatine, half a cupful of cold water. Mash the
peaches and rub them and the juice through a sieve. Add the sugar.
Soak the gelatine two hours in the cold water. Whip the cream to a
froth. Put the peaches in a sauce-pan and let them simmer twenty
minutes. Stir often. Add the gelatine to the hot peaches and remove
from the fire immediately. Place the sauce-pan in a pan of ice water
and beat until the mixture begins to thicken; then stir in the cream.
Mix thoroughly, and pour into the mould. Set away to harden. Serve
with whipped cream. Apricot and pear Bavarian creams are made in the
same way.
Pineapple Bavarian Cream.
One pint of canned pineapple, one small tea-cupful of sugar, one pint
of cream, half a package of gelatine, half a cupful of cold water.
Soak the gelatine two hours in the water. Chop the pineapple fine and
put it on with the sugar. Simmer twenty minutes. Add the gelatine, and
strain immediately into a tin basin. Rub as much of the pineapple as
possible through the sieve. Beat until it begins to thicken, and add
the cream, which has been whipped to a froth. When well mixed, pour
into the mould, and put away to harden. Serve with whipped cream.
Almond Bavarian Cream.
One pint and a half of cream, one pint of blanched sweet almonds, one-
fourth of a teaspoonful of essence of almond, half a package of
gelatine, three eggs, one small cupful of sugar, half a cupful of
milk. Soak the gelatine two hours in the milk. Whip the cream to a
stiff froth, until about half a pint is left unwhipped. Pound the
almonds to a paste in the mortar. Put the almonds and unwhipped cream
in the double boiler. Beat the sugar and eggs together and stir in
with the cream and almonds. Cook until the mixture begins to thicken;
then stir in the gelatine, and remove from the fire. Strain this into
a tin basin, and add the essence of almond. Beat until it begins to
thicken, and add the whipped cream. Mix well, pour into the moulds,
and set away. Serve with whipped cream. Pistachio Bavarian cream is
made in the same way, using one pint of pistachio nuts instead of the
almonds, and omitting the essence of almond.
Chocolate Bavarian Cream.
One pint of cream, one cupful of milk, half a cupful of sugar, half a
box of gelatine, one square of Baker's chocolate (an ounce). Soak the
gelatine in half a cupful of the milk. Whip the cream to a stiff
froth. Scrape the chocolate, and add two table-spoonfuls of the sugar
to it. Put in a small frying-pan with one table-spoonful of hot water.
Stir over a hot fire until smooth and glossy. Have the remaining half
cupful of milk boiling. Stir the chocolate into it, and add the
gelatine. Strain into a tin basin, and add the remainder of the sugar.
Place the basin in a pan of ice water and beat the mixture until it
begins to thicken; then add the whipped cream; and when well mixed,
turn into the mould. When hard, serve with whipped cream heaped
around.
Coffee Bavarian Cream.
One cupful of strong coffee, one pint of cream, half a package of
gelatine, one cupful of sugar, one-third of a cupful of cold water.
Soak the gelatine two hours in the cold water. Pour on this the
coffee, boiling hot, and when the gelatine is dissolved, add the
sugar. Strain into a tin basin, which put in a pan of ice water. Beat
with a whisk until it begins to thicken; then add the cream, which has
been whipped to a froth. When thoroughly mixed, turn into a mould and
set away to harden. Serve with sugar and cream.
Directions for Freezing.
Four the mixture that is to be frozen into the tin can, put the beater
in this, and put on the cover. Place in the tub, being careful to have
the point on the bottom fit into the socket in the tub. Put on the
cross-piece, and turn the crank to see if everything is in the right
place. Next comes the packing. Ice should be broken in large pieces,
and put in a canvas bag, and pounded fine with a mallet. Put a thick
layer of it in the tub (about five inches deep), and then a thin layer
of salt. Continue this until the tub is full, and pack down solid with
a paddle or a common piece of wood. After turning the crank a few
times add more salt and ice, and again pack down. Continue in this way
until the tub is full. For a gallon can, three pints of salt and
perhaps ten quarts of fine ice will be required. Remember that if the
freezer is packed solid at first, no more ice or salt is needed. The
water must never be let off, as it is one of the strongest elements to
help the freezing. If more salt than the quantity given is used, the
cream will freeze sooner, but it will not be so smooth and rich as
when less is used.
Turn the crank for twenty minutes--not fast at first, but very rapidly
the last ten minutes. It will be hard to torn when the mixture is
frozen. Turn back the cross-piece, wipe the salt and ice from the
cover, and take off the cover, not displacing the can itself. Remove
the beater and scrape the cream from it. Work a large spoon up and
down in the cream until it is light and the space left by taking out
the beater is filled. Cover the can, cork up the hole from which the
handle of the beater was taken, put on the cross piece, and set the
tub in a cool place until serving time. Then dip the can for a few
seconds in water that is a trifle warm, wipe it, and turn on the dish.
Rest it for a moment, and lift a little.
If the cream is to be served from a mould, remove it when you do the
beater. Fill the mould and work the cream up and down with a spoon.
This will press the cream into every part, and lighten it. Cover the
top of the mould with thick white paper, put on the tin cover, and
bury in fresh ice and salt.
There are a great many good freezers. The Packer is especially suited
to family use. It turns so easily that any lady can make her own
creams. For the first twelve minutes a child can work it. It is made
of the best stock, and will last many years. The cogs on freezers
should be oiled occasionally. When you have made cream, see that every
part of the freezer is clean and perfectly dry before putting away.
Vanilla Ice Cream.
The foundation given in this rule is suitable for all kinds of ice
cream. One generous pint of milk, one cupful of sugar, half a cupful
of flour, _scant_; two eggs, one quart of cream, one table-
spoonful of vanilla extract, and when the cream is added, another tea-
cupful of sugar. Let the milk come to a boil. Beat the first cupful of
sugar, the flour and eggs together, and stir into the boiling milk.
Cook twenty minutes, stirring often. Set away to cool, and when cool
add the sugar, seasoning and cream, and freeze.
Vanilla Ice Cream, No. 2.
One pint of sugar, one of water, three pints of cream--not too rich,
the yolks of five eggs and one large table-spoonful of vanilla extract
Boil the sugar and water together for twenty-five minutes. Beat the
yolks of the eggs with one-fourth of a teaspoonful of salt Place the
basin of boiling syrup in another of boiling water. Stir the yolks of
the eggs into the syrup, and beat rapidly for three minutes. Take the
basin from the fire, place it in a pan of ice water and beat until
cold. Add the vanilla and cream, and freeze.
Lemon Ice Cream.
Make the same as vanilla cream, and flavor with one table-spoonful of
lemon extract.
Lemon Ice Cream, No. 2.
Three tea-cupfuls of sugar, the juice of three lemons, three pints of
cream, the yolks of eight eggs, one pint of water. Boil the water,
sugar and lemon juice together twenty minutes; then proceed as
directed for vanilla ice cream, No. 2.
Orange Ice Cream.
Follow the second rule for lemon cream, but use the juice of six
oranges instead of that of lemons.
Pineapple Ice Cream.
Make the same as vanilla, and flavor with a teaspoonful of extract of
pineapple.
Pineapple Ice Cream, No. 2.
Pare a pineapple and cut it fine. Put it in a sauce-pan with one pint
of water and a scant pint of sugar. Simmer gently for thirty minutes.
Rub through a sieve, add the cream, gradually, and freeze.
Strawberry Ice Cream.
One quart of cream, one quart of strawberries, one pint of sugar. Mash
the sugar and strawberries together, and let them stand one or two
hours. Add the cream, rub through a strainer into the freezer, and
freeze. Or, the cream can be made the same as the vanilla cream, and
when half frozen, the whole berries be stirred in.
Strawberry Ice Cream à la Surprise.
Put three pints of strawberries in a deep dish with one cupful of
sugar. Season three pints of cream with a cupful and a half of sugar
and two table-spoonfuls of wine. Freeze this. Take out the beater and
draw the frozen cream to the sides of the freezer. Fill the space in
the centre with the strawberries and sugar, which cover with the
frozen cream. Put on the cover and set away for an hour or more. When
the cream is turned out, garnish the base, if you please, with
strawberries.
Raspberry Ice Cream.
Make raspberry ice cream the same as strawberry, using a little less
sugar.
Apricot Ice Cream.
One quart of cream, one generous pint of canned apricot, one pint of
sugar, the yolks of three eggs, one pint of water. Boil the sugar and
water together twenty minutes. Rub the apricot through a sieve and add
it to the boiling syrup; add also the beaten yolks of the eggs, and
cook for six minutes, stirring all the while. Take from the fire and
place in a pan of cold water. Beat the mixture ten minutes. If cold at
the end of that time, add the cream, and freeze.
Peach Ice Cream.
Peach ice cream can be made like the apricot, having the pint of
peaches a very generous one.
Banana Ice Cream.
Make this the same as the apricot, using, however, only one cupful and
a half of sugar, and six bananas. More bananas can be used if a strong
flavor of the fruit is liked.
Chocolate Ice Cream.
Make a foundation with two eggs, one cupful of sugar, half a cupful of
flour and a pint of milk, the same as for vanilla ice cream. While
this is cooking, scrape one square (an ounce) of Baker's chocolate,
and add to it two table-spoonfuls of sugar and one of boiling water.
Stir this over the fire until perfectly smooth and glossy, and add it
to the boiling mixture. This quantity gives a very delicate flavor. If
a stronger one is wished use two squares of the chocolate. Put the
mixture in cold water to cool. Stir occasionally. When cold, add one
tea-cupful of sugar and one quart of milk. Freeze.
Brown Bread Ice Cream.
Dry the crust of brown bread in a warm oven. Roll fine and sift. Add
one pint of the crumbs to the preparation for vanilla ice cream. The
vanilla, and two-thirds of the second cupful of sugar must be omitted.
Macaroon Ice Cream.
Make a cream the same as for vanilla, except omit the second cupful of
sugar and the vanilla flavor. Brown one dozen and a half macaroons
into the oven. Let them cool; then roll them into fine crumbs. Add
these and three table-spoonfuls of wine to the cream, and freeze.
Coffee Ice Cream.
Make the same as vanilla, with the addition of one cupful of strong
coffee. This gives a strong flavor. Less can be used. The second
cupful of sugar should be large.
Caramel Ice Cream.
Make the hot mixture, as for vanilla. Put the small cupful of sugar in
a small frying-pan and stir over the fire until the sugar turns liquid
and begins to smoke. Turn into the boiling mixture, and put away to
cool. When cold, add one quart of cream. Strain the mixture into the
freezer, and freeze. The flavor of this cream can be varied by
browning the sugar more or less.
Almond Ice Cream.
This is made the same as vanilla, except that one teaspoonful of
extract of bitter almond is used for flavoring.
Almond Ice Cream, No. 2.
One pint of blanched almonds, the yolks of five eggs, one quart of
cream, one and a half cupfuls of sugar, one pint of milk, one pint of
water. Boil the water and sugar together for twenty-five minutes. Put
the almonds in a frying-pan and stir over the fire until they are a
rich brown. Remove from the fire, and pound to a paste in the mortar.
Cook the milk and powdered almonds in the double boiler for twenty
minutes. Beat the yolks of the eggs and stir them into the boiling
syrup. Beat this for four minutes, having the basin in boiling water.
Take from the fire, and gradually beat into it the almonds and milk.
Strain the mixture through a sieve, and rub through as much as
possible. Stir occasionally while cooling. When cold, add the cream
and half a teaspoonful of extract of almond. Freeze.
Pistachio Ice Cream.
One pint of pistachio nuts, half a cupful of blanched almonds, one
quart of cream, one pint of water, one scant pint of sugar, the yolks
of five eggs, one pint of milk, spinach green enough to give a
delicate color (about a heaping teaspoonful-to be cooked with the
nuts). Make the same as almond cream.
Walnut Ice Cream.
One pint of the meat of walnuts (the American are the best), pounded
fine in a mortar; one pint of milk, one quart of cream, two small
cupfuls of sugar, four eggs, one-fourth of a teaspoonful of salt. Beat
the eggs with one cupful of sugar. Put them and the milk in the double
boiler, and stir constantly until the mixture begins to thicken; then
add the salt, and put away to cool. When cold, add the cream and nut
meat, and freeze.
Cocoanut Ice Cream.
One quart of cream, one pint of milk, three eggs, one cupful and a
half of sugar, one cupful of prepared cocoanut, the rind and juice of
a lemon. Beat together the eggs and the grated lemon rind, and put
with the milk in the double boiler. Stir until the mixture begins to
thicken. Add the cocoanut, and put away to cool. When cool, add the
sugar, lemon juice and cream. Freeze.
Fig Ice Cream.
One quart of milk, two table-spoonfuls of corn-starch, one of
gelatine, one pint of cream, a cupful and a half of sugar, three eggs,
two cupfuls of figs, cut fine; one table-spoonful of vanilla. Put the
milk in the double boiler, reserving half a cupful. When it is
_boiling_, stir in the corn-starch, which has been mixed with the
cold milk. Cook ten minutes. Beat the eggs and sugar together. Pour
the cooked mixture on this, stirring all the time. Return to the fire,
add the gelatine, which has been soaking in four table-spoonfuls of
cold water, and cook three minutes. Set away to cool. When cold, add
the cream and vanilla, and freeze. When the cream has been freezing
ten minutes, take off the cover and stir in the figs. Cover again and
freeze until hard. Take out the beater, and with a large spoon, pack
the cream smoothly. Set away until serving time.
Glacé Méringue.
One quart of cream, one large cupful of granulated sugar and six
table-spoonfuls of powdered, one table-spoonful of vanilla extract,
the whites of six eggs, one cupful of milk, one table-spoonful of
gelatine, soaked an hour in four of cold water. Let the milk come to a
boil, and stir the gelatine into it. Strain into the cream. Add the
vanilla and granulated sugar. Turn into the tin, and freeze. When the
mixture is frozen (it will take about fifteen minutes), take out the
beater and pack the cream smoothly, being careful to have the top
perfectly level. Set away until serving time. It should stand half an
hour at least. When ready to serve, beat the whites of the eggs to a
stiff froth, and gradually beat into this the powdered sugar. Turn the
cream out on an earthen dish and cover every part with the méringue.
Brown in a hot oven, and serve immediately. If the dish is flat, put a
board under it. This keeps the heat from the bottom. _Glacé
méringue_ is an elegant dish.
Bombe Glacée.
One quart of strawberry or raspberry sherbet, No. 2, one pint of
sugar, one pint and a half of water, the yolks of eighteen eggs, one
large table-spoonful of vanilla extract. Boil the sugar and water
together twenty minutes. Beat the yolks of the eggs very light. Place
the sauce-pan, with the syrup, in another of boiling water. Stir the
beaten yolks of eggs into this syrup and beat with a whisk for ten
minutes. Take from the fire, place the basin in a pan of cold water,
and continue beating for twelve or fifteen minutes. Pack an ice cream
mould in salt and ice. Take the sherbet from the freezer and spread on
the sides and bottom of the mould. When it is hard, put the cooked
mixture in the centre, being careful not to disturb the sherbet. Cover
the cream with a piece of thick white paper. Put on the cover, and
cover the top of the mould with salt and ice. _Bombe glacée_ can
be made with any kind of (No. 2) sherbet, having the centre part
flavored to correspond with the sherbet. The handsomest dishes are, of
course, made with the brightest-colored sherbets.
Frozen Pudding.
One generous pint of milk, two cupfuls of granulated sugar, a scant
half cupful of flour, two eggs, two table-spoonfuls of gelatine, one
quart of cream, one pound of French candied fruit--half a pound will
do, four table-spoonfuls of wine. Let the milk come to a boil. Beat
the flour, one cupful of sugar and the eggs together, and stir into
the boiling milk. Cook twenty minutes, and add the gelatine, which has
been soaking one or two hours in water enough to cover it. Set away to
cool. When cool, add the wine, sugar and cream. Freeze ten minutes;
then add the candied fruit, and finish freezing. Take out the beater,
pack smoothly, and set away for an hour or two. When ready to serve,
dip the tin in warm water, turn out the cream, and serve with whipped
cream heaped around.
Nesselrode Pudding.
One pint of shelled almonds, one pint and a half of shelled chestnuts,
one pint of cream, a pint can of pineapple, the yolks of ten eggs,
half a pound of French candied fruit, one table-spoonful of vanilla
extract, four of wine, one pint of water, one of sugar. Boil the
chestnuts half an hour; then rub off the black skins, and pound in the
mortar until a paste. Blanch the almonds, and pound in the same
manner. Boil the sugar, water and juice from the pineapple for twenty
minutes in a sauce-pan. Beat the yolks of the eggs, and stir them into
the syrup. Put the sauce-pan in another of boiling water and beat the
mixture, with an egg beater, until it thickens. Take off, place in a
basin of cold water, and beat for ten minutes. Mix the almonds and
chestnuts with the cream, and rub all through a sieve. Add the candied
fruit and the pineapple, cut fine. Mix this with the cooked mixture.
Add the flavor and half a teaspoonful of salt. Freeze the same as ice
cream.
Lemon Sherbet.
The juice of five lemons, one pint of sugar, one quart of water, one
table-spoonful of gelatine. Soak the gelatine in a little of the
water. Boil one cupful of the water and dissolve the gelatine in it.
Mix together the sugar, water, gelatine and lemon juice. Turn into the
can, and freeze. This is light and creamy.
Lemon. Sherbet, No. 2.
One pint and a half of sugar, three pints of water, the juice of ten
lemons. Boil the sugar and water together twenty-five minutes. Add the
lemon juice, and strain and freeze. This makes a smooth, rich sherbet.
Orange Sherbet.
Make this the same as the lemon, using, however, ten oranges. In the
spring, when oranges are not very acid, add the juice of a lemon.
Orange Sherbet, No. 2.
Make the same as lemon sherbet, No. 2, but use the juice of twenty
oranges instead of ten lemons. Boil the syrup for this dish thirty
minutes.
Pineapple Sherbet.
A pint-and-a-half can of pineapple, or, if fresh fruit is used, one
large pineapple; a small pint of sugar, a pint of water, one table-
spoonful of gelatine. Soak the gelatine one or two hours in cold water
to cover. Cut the hearts and eyes from the fruit, chop it fine, and
add to the sugar and the juice from the can. Have half of the water
hot, and dissolve the gelatine in it. Stir this and the cold water
into the pineapple. Freeze. This sherbet will be white and creamy.
Pineapple Sherbet, No. 2.
Two small cans of pineapple, one generous pint of sugar, one quart of
water. Pour the juice of the pineapple into a bowl. Put the fruit in a
sauce-pan with half the water, and simmer twenty minutes. Put the
sugar and the remainder of the water on to boil. Cook fifteen minutes.
Rub the cooked pineapple through a sieve and add it to the boiling
syrup. Cook fifteen minutes longer. Add the juice, and cool and
freeze.
Strawberry Sherbet.
Two quarts of strawberries, one pint of sugar, one pint and a half of
water, one table-spoonful of gelatine. Mash the berries and sugar
together, and let them stand two hours. Soak the gelatine in cold
water to cover. Add one pint of the water to the strawberries, and
strain. Dissolve the gelatine in half a pint of boiling water, add
this to the strained mixture, and freeze.
Strawberry Sherbet, No. 2.
One pint and a half of strawberry juice, one pint of sugar, one pint
and a half of water, the juice of two lemons. Boil the water and sugar
together for twenty minutes. Add the lemon and strawberry juice.
Strain, and freeze.
Raspberry Sherbet.
This sherbet is made the same as the strawberry. When raspberries are
not in season, use the preserved or canned fruit and a smaller
quantity of sugar. The juice of a lemon or two is always an
improvement, but is not necessary. The sherbet can also be made by
following the second rule for strawberry sherbet.
Raspberry Sherbet, No. 2.
One bottle of German raspberries (holding a little more than a pint,
and costing about $1.25), one cupful of sugar, one quart of water, the
juice of two lemons. Mix all together, strain, and freeze.
Currant Sherbet.
One pint of currant juice, one pint and a half of water, the juice of
one lemon, one pint of sugar, one table-spoonful of gelatine. Have the
gelatine soaked in cold water, and dissolve it in half a pint of
boiling water. Mix it with the pint of cold water, the sugar, lemon
and currant juice, and freeze.
Currant Sherbet, No. 2.
One pint of sugar, one quart of water, one pint of currant juice, the
juice of a lemon. Boil the water and sugar together half an hour. Add
the currant and lemon juice to the syrup. Let this cool, and freeze.
Frozen Strawberries.
Two quarts of fresh strawberries, one pint of sugar, one quart of
water. Boil the water and sugar together half an hour; then add the
strawberries, and cook fifteen minutes longer. Let this cool, and
freeze. When the beater is taken out add one pint of whipped cream.
Preserved fruit can be used instead of the fresh. In this case, to
each quart of preserves add one quart of water, and freeze.
Frozen Raspberries.
Prepare raspberries the same as strawberries. When cold, add the juice
of three lemons; and freeze. All kinds of canned and preserved fruits
can be prepared and frozen in any of the three ways given.
Frozen Peaches.
One can of peaches, one heaping pint of granulated sugar, one quart of
water, two cupfuls of whipped cream. Boil the sugar and water together
twelve minutes; then add the peaches, and cook twenty minutes longer.
Rub through a sieve; and when cool, freeze. When the beater is taken
out, stir in the whipped cream with a large spoon. Cover, and set away
until serving time. It should stand one hour at least.
Frozen Apricots.
One can of apricots, a generous pint of sugar, a quart of water, a
pint of whipped cream--measured after being whipped. Cut the apricots
in small pieces, add the sugar and water, and freeze. When nearly
frozen add the cream.
Biscuit Glacé.
Mix together in a deep bowl or pail one pint of _rich_ cream,
one-third of a cupful of sugar and one teaspoonful of vanilla extract.
Put the mixture in a pan of ice water and whip to a stiff froth. Stir
this down, and whip again. Skim the froth into a deep dish. When all
the cream has been whipped to a froth, fill paper cases with it, and
place these in a large tin box (or, the freezer will do,) that is
nearly buried in ice and salt--two quarts of salt to six of ice--and
is wholly covered after the cases are put in. Let these remain there
two hours. Make a pint of strawberry sherbet. Put a thin layer of it
on each case of cream, and return to the freezer. Let the cases stand
half an hour longer, and serve. They should be arranged on a bright
napkin, spread on a flat dish.
Biscuit Glacé, No. 2.
One pint of cream, whipped to a froth; a dozen and a half macaroons,
three eggs, half a cupful of water, two-thirds of a cupful of sugar, a
teaspoonful of vanilla extract. Boil the sugar and water together for
half an hour. Beat the eggs well, and stir into the boiling syrup.
Place the sauce-pan containing the mixture in another of boiling
water, and beat for eight minutes. Take from the fire, place the
sauce-pan in a pan of cold water, and beat the mixture until it is
cold; then add the flavor and whipped cream. Stir well, and fill paper
cases. Have the macaroons browned and rolled fine. Put a layer of the
crumbs on the cream in the cases, and freeze as directed in the other
recipe.
Chocolate Soufflé.
Two cupfuls of milk, one and a half squares of Baker's chocolate,
three-fourths of a cupful of powdered sugar, two table-spoonfuls of
corn-starch, three eggs, one-fourth of a teaspoonful of salt, half a
teaspoonful of vanilla extract. Boil the milk in the double boiler,
leaving out a third of a cupful to mix with the corn-starch. After
mixing, stir into the boiling milk, and cook eight minutes. Dissolve
the chocolate with half a cupful of the sugar and two table-spoonfuls
of boiling water. Add to the other mixture. Beat the yolks and add
them and the salt. Cook two minutes. Set in cold water, and beat until
cool; then add the flavor, and pour into a dish. Beat the whites of
the eggs to a stiff froth, add the remaining sugar, and heap on the
custard. Dredge with sugar. Brown with a salamander or hot shovel.
Orange Soufflé.
A pint of milk, five eggs, one-fourth of a cupful of granulated sugar
and three table-spoonfuls of powdered, five Florida oranges and a
speck of salt. Put the milk on to boil. Beat the yolks of five eggs
and whites of two with the granulated sugar. Pour the milk, gradually,
over this, stirring all the while. Return to the sauce-pan, place in a
basin of boiling water, and stir until it begins to thicken like soft
custard. This will be about two minutes. Add the salt, and set away to
cool. Pare the oranges, remove the seeds, cut up fine, and put in a
glass dish. Pour on the cold custard. Just before serving beat the
three remaining whites of eggs to a stiff froth, and beat in the
powdered sugar. Heap this on the custard, and brown with a hot shovel
or a salamander.
Surprise Soufflé.
One pint of the juice of any kind of fruit, one-third of a package of
gelatine, half a cupful of sugar (unless the fruit is very acid, in
which case use a little more), one pint of soft custard, ten
macaroons, half a cupful of water. Soak the gelatine two hours in a
little of the water. Let the remainder of the water come to a boil,
and pour it on the soaked gelatine. Place the basin in another of hot
water and stir until all the gelatine is dissolved. Strain this into
the fruit juice. Add the sugar. Place the basin in a pan of ice water,
and as soon as the mixture begins to thicken, beat with a whisk until
it hardens; then place in the ice chest for a few hours. Brown the
macaroons in a cool oven. Let them cool and roll them fine. At serving
time put the custard in a _soufflé_ dish. Heap the jelly on this,
and cover all with the macaroon crumbs.
Omelet Soufflé à la Crème.
Four eggs, two table-spoonfuls of sugar, a speck of salt, half a
teaspoonful of vanilla' extract, one cupful of whipped cream. Beat the
whites of the eggs to a stiff froth, and gradually beat the sugar and
the flavor into them. When well beaten, add the yolks, and lastly the
whipped cream. Have a dish, holding about one quart, slightly
buttered. Pour the mixture into this and bake _just twelve
minutes_. Serve the moment it is taken from the oven.
Omelet Soufflé à la Poêle.
The whites of eight and yolks of four eggs, two table-spoonfuls of
sugar, a speck of salt, two table-spoonfuls of butter, half a
teaspoonful of any kind of flavor. Beat the yolks of the eggs, the
sugar, salt and flavor together. Beat the whites to a stiff froth.
Stir this in with the beaten yolks. Have a large omelet pan very hot.
Put one table-spoonful of butter in this, and pour in half the
mixture. Shake rapidly for a minute; then fold, and turn on a hot
dish. Put the remainder of the butter and mixture in the pan, and
proceed as before. Turn this omelet on the dish by the side of the
other. Dredge lightly with sugar, and place in the oven for eight
minutes. Serve the moment it comes from the oven.
Charlotte Russe.
Ten eggs, one cupful of sugar, four table-spoonfuls of wine, one of
vanilla extract, a package of gelatine, one and a half cupfuls of
milk, one pint of cream. Soak the gelatine in half a cupful of the
milk. Beat the yolks of the eggs and the sugar together, and put in
the double boiler with the remaining milk. Stir until the mixture
begins to thicken; then add the gelatine, and strain into a large tin
basin. Place this in a pan of ice water, and when it begins to cool,
add the whites of the eggs, well beaten, the wine and flavor, and the
whipped cream. Mix thoroughly, and pour into moulds that have been
lined with sponge cake. Set away to harden. With the quantities given
two quart moulds can be filled. The lining may be one piece of sponge
cake, or strips of it, or lady-fingers. The wine may be omitted.
Charlotte Russe, No. 2.
One pint of _rich_ cream, one teaspoonful of vanilla flavor, one-
third of a cupful of sugar. Mix all together in a tin pail and place
in a basin of ice water. Whip the cream to a stiff froth, and skim,
into a colander. When nearly whipped, return to the pail that which
has drained through the colander, and whip it again. Have a quart
mould lined with stale sponge cake. Fill it with whipped cream and set
in the ice chest for an hour or two.
Apple Charlotte.
One scant pint of apples, steamed, and rubbed through a sieve; one-
third of a box of gelatine, soaked an hour in one-third of a cupful of
cold water; one cupful of sugar, the juice of a large lemon, the
whites of three eggs. Pour half a cupful of boiling water upon the
gelatine, stir until thoroughly dissolved, and pour upon the apple;
then add the sugar and lemon juice. Place in a basin of ice water, and
beat until it begins to thicken. Add the whites of the eggs, beaten to
a stiff froth. Pour into a two-quart mould, which has been lined with
sponge cake, and put on ice to harden. Make a soft custard of the
yolks of the eggs, one pint of milk and three table-spoonfuls of
sugar. When the charlotte is turned out on a dish, pour this around.
Calf's Foot Jelly.
Four calf's feet, six quarts of water, the juice of two lemons and
rind of one, two cloves, a two-inch piece of stick cinnamon, two
cupfuls of sugar, a pint of wine, the whites and shells of two eggs.
Wash the feet very carefully and put them on with the cold water. Boil
gently until the water is reduced to two quarts; then strain through a
napkin, and set away to harden. In the morning scrape off all the fat
and wipe the jelly with a clean towel. Break it up and put in a kettle
with the other ingredients, having first beaten the whites of the eggs
and the shells with half a cupful of cold water. Let the mixture come
to a boil slowly, and set back for twenty minutes where it will keep
at the boiling point. Strain through a napkin, mould, and set away to
harden.
Wine Jelly.
One box of gelatine, half a pint of cold water, a pint and a half of
boiling water, one pint of sherry, one of sugar, the juice of a lemon.
Soak the gelatine two hours in the cold water. Pour the boiling water
on it, and stir until dissolved. Add the lemon juice, sugar and wine.
Strain through a napkin, turn into moulds, and, when cold, place in
the ice chest for six or eight hours.
One good way to mould this jelly is to pour some of it into the mould,
harden it a little, put in a layer of strawberries, pour in jelly to
set them, and then enough to make another layer, then put in more
berries, and a third layer of jelly, and so continue, until all the
jelly has been used.
Cider Jelly.
A box of gelatine, one pint of sugar, a quart and half a pint of
cider, half a pint of cold water. Soak the gelatine in the cold water
for two hours. Let the cider come to a boil, and pour it on the
gelatine. Add the sugar, strain through a napkin, and turn into
moulds. When cold, place in the refrigerator for six or eight hours.
Lemon Jelly.
Two cupfuls of sugar, one of lemon juice, one quart of boiling water,
one cupful of cold water, a box of gelatine. Soak the gelatine in the
cold water for two hours. Pour the boiling water on it, add the sugar
and lemon juice, strain through a napkin, mould and harden.
Orange Jelly.
One box of gelatine, one pint of orange juice, the juice of a lemon,
one pint of sugar, a pint and a half of boiling water, half a pint of
cold water, the white and shell of an egg. Soak the gelatine as for
the other jellies. Add the boiling water, sugar, the fruit juice, and
the white and shell of the egg, beaten with two table-spoonfuls of
cold water. Let the mixture come to a boil, and set back for twenty
minutes where it will keep hot, but will not boil. Strain through a
napkin. A pretty way to mould this jelly is to fill the mould to the
depth of two inches with liquid jelly, and, when this is hardened, put
on a layer of oranges, divided into eighths; to pour on a little more
jelly, to set the fruit, and then fill up with jelly. Keep in the ice
chest for six or eight hours.
Currant Jelly.
Make the same as wine jelly, using a pint of currant juice instead of
wine.
Strawberry Jelly.
Three pints of ripe strawberries, a box of gelatine, a pint of sugar,
one pint of boiling water, half a pint of cold water, the juice of a
lemon. Soak the gelatine for two hours in the cold water. Mash the
berries with the sugar, and let them stand two hours. Pour the boiling
water on the fruit and sugar. Press the juice from the strawberries
and add it and the lemon juice to the dissolved gelatine. Strain
through a napkin, pour into moulds, and harden. Raspberry jelly is
made in the same way.
Pineapple Jelly.
A pint-and-a-half can of pineapple, a scant pint of sugar, the white
and shell of an egg, a box of gelatine, the juice of a lemon, one
quart of boiling water, half a pint of cold water. Cut the pineapple
in fine pieces, put with the boiling water and simmer gently twenty
minutes. Soak the gelatine in the cold water for two hours. Add it,
the sugar, lemon and pineapple juice, and the white and shell of the
egg to the boiling mixture. Let this boil up once, and set back for
twenty minutes where it will keep hot, but will not boil. Strain
through a napkin, turn into moulds and set away to harden.
Coffee Jelly.
One pint of sugar, one of strong coffee, a pint and a half of boiling
water, half a pint of cold water, a box of gelatine. Soak the gelatine
two hours in the cold water. Pour the boiling water on it, and when it
is dissolved, add the sugar and coffee. Strain, turn into moulds, and
set away to harden. This is to be served with sugar and cream.
Soft Custard.
One quart of milk, one scant half teacupful of sugar, half a
teaspoonful of salt, the yolks of eight eggs and whites of two, one
teaspoonful of lemon or vanilla flavor, or half as much of almond.
Beat the sugar and eggs together, and add one cupful of milk. Let the
remainder of the milk come to a boil, pour it on the beaten mixture,
and put this on the fire in the double boiler. Stir until it begins to
thicken, which will be in about five minutes, when add the salt, and
set away to cool. When cold, add the flavor. Serve in custard glasses.
Soft Caramel Custard.
One quart of milk, half a cupful of sugar, six eggs, half a
teaspoonful of salt. Put the milk on to boil, reserving a cupful. Beat
the eggs, and add the cold milk to them. Stir the sugar in a small
frying-pan until it becomes liquid and just begins to smoke. Stir it
into the boiling milk; then add the beaten eggs and cold milk, and
stir constantly until the mixture begins to thicken. Set away to cool.
Serve in glasses.
Chocolate Whips.
One quart of milk, one (ounce) square of Baker's chocolate, one
generous half cupful of sugar, six eggs, a speck of salt. Scrape the
chocolate fine and put it in a small frying-pan with two table-
spoonfuls of the sugar and one of boiling water. When dissolved, add
it to a pint and a half of the milk, which should be hot in the double
boiler. Beat the eggs and the remainder of the sugar together, add the
cold milk, and stir into the boiling milk. Stir constantly until it
begins to thicken. Add the salt, and set away to cool. Season one pint
of cream with two table-spoonfuls of sugar and half a teaspoonful of
vanilla extract. Whip to a stiff froth. When the custard is cold, half
fill glasses with it, and heap whipped cream upon it. Or, it can be
served in one large dish, with the whipped cream on top.
Kisses.
Beat the whites of six eggs to a stiff froth. They should be beaten
until so light and dry that they begin to fly off of the beater. Stir
in a cupful of powdered sugar, gently and quickly. Spread paraffin
paper over three boards, which measure about nine by twelve inches.
Drop the mixture by spoonfuls on the boards, having perhaps a dozen on
each one. Dry in a warm oven for about three-quarters of an hour; then
brown them slightly. Lift from the paper and stick them together at
the base by twos. A dozen and a half can be made from the quantities
given.
Cream Méringues.
These are made similar to kisses, but are pat on the paper in oblong
shape, and dried two hours. Take from the board and, with a spoon,
remove all the soft part. Season half a pint of rich cream with a
table-spoonful of sugar and one of wine, or a speck of vanilla, and
whip it to a stiff froth. Fill the shells with this, and join them.
Or, they may be filled with ice cream. If the méringues are exposed to
much heat they are spoiled.
Kiss Wafers.
Half a pint of blanched bitter almonds, one heaping cupful of powdered
sugar, the whites of six eggs, one-third of a cupful of flour, two
table-spoonfuls of corn-starch. Blanch the almonds and pound them in a
mortar. As soon as they are a little broken add the white of an egg.
Pound until very fine. When there is a smooth paste add the sugar, a
little at a time, the whites of two eggs, one at a time, and the flour
and corn-starch. When thoroughly mixed, add, by degrees, the three
remaining whites. Butter the bottom of a flat baking pan and put the
mixture on it in spoonfuls. Spread it _very thin_, especially in
the centre, and bake in a quick oven. The moment the cakes are taken
from the oven, roll into the shape of cornucopias. If allowed to cool,
they cannot be rolled, and for this reason it is best to bake only
half a dozen at a time. When all are shaped, fill with the kiss
mixture, made by beating the whites of three eggs to a stiff froth,
and stirring into them, lightly, four table-spoonfuls of powdered
sugar. Place the wafers in a warm oven for twenty minutes or half an
hour, to dry. With the quantities given two dozen can be made.
Brier Hill Dessert.
Stew one quart of blackberries with one quart of sugar and half a
cupful of water. They should cook only fifteen minutes. When cold,
serve with powdered cracker and sugar and cream. The cracker and
berries should be in separate dishes.
Richmond Maids of Honor.
In the little town of Richmond, England, is a small pastry shop widely
known for its cheese cakes. It is said that the original recipe for
them was furnished by a maid of Queen Elizabeth, who had a palace at
Richmond. In the neighboring city of London the cakes are in great
demand, and the popular opinion there is that the only place to get
them is the shop mentioned, where they are made somewhat as follows:
One cupful of sweet milk, one of sour, one of sugar, a lemon, the
yolks of four eggs, a speck of salt. Put all the milk in the double
boiler and cook until it curds; then strain. Rub the curd through a
sieve. Beat the sugar and yolks of eggs together, and add the rind and
juice of the lemon and the curd. Line little patty pans with puff or
chopped paste, rolled very thin. Put a large spoonful of the mixture
in each one, and bake from fifteen to twenty minutes in a moderate
oven. Do not remove from the pans until cold. These are nice for
suppers or lunches as well as for dessert.
Fanchonettes.
One cupful of sugar, half a cupful of water, one table-spoonful of
corn-starch, one teaspoonful of butter, the yolks of four eggs, the
juice and rind of two lemons. Mix the cornstarch with a little cold
water, and stir in half a cupful of boiling water. Beat the sugar,
eggs and lemon together, and stir into the boiling corn-starch. Place
the basin in another of boiling water, and stir (over the fire) until
it thickens, perhaps from eight to ten minutes; then add the butter
and set away to cool. Line little patty pans with puff paste, or any
rich paste, rolled very thin. Put a spoonful of the mixture in each
one, and bake in a slow oven from twelve to twenty minutes. When cool,
slip out of the pans, and serve on a napkin. They are nice for lunch,
tea or children's parties, only for parties make them small. The
mixture for fanchonettes will keep a number of weeks in a cool place,
so that if one makes a quantity at one time, portions can be used with
the trimmings of pastry left from pies.
Fruit Glacè.
Boil together for half an hour one cupful of granulated sugar, one of
water. Dip the point of a skewer in the syrup, after it has been
boiling the given time, and then in water. If the thread formed breaks
off brittle the syrup is done. Have oranges pared, divided into
eighths and wiped free of moisture. Pour part of the hot syrup into a
small cup, which keep in boiling water. Take the pieces of orange on
the point of a large needle or skewer and dip them in the syrup. Place
them on a dish that has been buttered lightly. Grapes, cherries,
walnuts, etc., can be prepared in the same way. Care must be taken not
to stir the syrup, as that spoils it.
Gâteau Saint Honoré.
Make a paste the same as for _éclairs_. Butter three pie plates.
Roll puff or chopped paste very thin, and cover the plates with it.
Cut off the paste about an inch from the edge all round the plates.
Spread a thin layer of the cooked paste over the puff paste. Put a
tube, measuring about half an inch in diameter, in a pastry bag. Turn
the remainder of the paste into the bag and press it through the tube
on to the edges of the plates, where the puff paste has been cut off.
Care must be taken to have the border of equal thickness all round the
plates. With a fork, prick holes in the paste in the centre of the
plate. Bake half an hour in a moderate oven. When the plates have been
put in the oven, make what paste is left in the bag into balls about
half the size of an American walnut. There will be enough for three
dozen. Drop them into a pan that has been buttered lightly, and bake
fifteen or twenty minutes. While they are baking, put half a cupful of
water and half a cupful of granulated sugar in a small sauce-pan, and
boil twenty-five minutes.
When the little balls and the paste in the plate is done, take the
balls on the point of a skewer or large needle, dip them in the syrup
and place them on the border of paste (the syrup will hold them),
about two inches apart. A word of caution just here: Do not stir the
syrup, as that will make it grain, and, of course, spoil it. A good
plan is to pour part of the syrup into a small cup, which place in hot
water. That remaining in the sauce-pan should be kept hot, but it
should not boil, until needed. When all the balls have been used, dip
four dozen French candied cherries in the syrup, and stick them
between the balls. Reserve about fifteen cherries, with which to
garnish the centre of the cake. Whip one pint and a half of cream to a
froth. Soak half a package of gelatine in half a cupful of milk for
two hours. Pour on this half a cupful of boiling milk. Place the pan
of whipped cream in another of ice water, and sprinkle over it two-
thirds of a cupful of sugar and nearly a teaspoonful of vanilla
flavor. Strain the gelatine on this, and stir gently from the bottom
until it begins to thicken. When it will just pour, fill the three
plates with it, and set them in the ice chest for half an hour.
Garnish the top with the remaining cherries, and serve. This is an
excellent dish for dessert or party suppers.